Adzhika: The soul of Georgia in every pinch. This subtly spicy blend will transport your senses to Georgian tables, enrich roasted or braised meat, add juiciness to shish kebabs, and illuminate grilled dishes. Simply an indispensable piece of the Caucasus in your kitchen.
Composition: garlic, coriander, celery, greek hay, parsley, dill, sweet and hot paprika, sea salt (max. 18%)More information
Marinated Chicken Breasts
Preparation Time: 50 minutes - 2.5 hours (depending on marinating time)
- 4 chicken breasts
- 3 tablespoons of adzhika seasoning
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- salt to taste (if needed)
- freshly ground black pepper to taste
- Rinse and dry the chicken breasts.
- In a bowl, mix the adzhika seasoning with olive oil, lemon juice, salt, and pepper to create a marinade.
- Coat the chicken breasts in the marinade and let them marinate in the refrigerator for at least 30 minutes, ideally longer for a more intense flavor.
- Preheat your grill or pan to medium heat.
- Grill the chicken breasts on each side for 6–7 minutes or until fully cooked.
- Let the cooked chicken breasts rest for a while, then slice and serve with rice or a vegetable side dish.
Slow-Roasted Lamb Shoulder
Cooking Time: 3 - 4 hours (plus marinating time)
- 1 lamb shoulder (about 1.5–2 kg)
- 4 tablespoons of adzhika seasoning
- 2 tablespoons of olive oil
- 4 cloves of garlic, sliced
- 1 large onion, sliced into rings
- 2 carrots, chopped into pieces
- 1 tablespoon of tomato paste
- 250 ml of red wine
- 500 ml of lamb or vegetable broth
- fresh parsley for garnish
- salt and freshly ground black pepper to taste
- Preheat the oven to 150°C.
- Rinse, dry, and season the lamb shoulder with adzhika seasoning.
- Let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- In a large roasting pan over medium heat, heat the olive oil and sear the lamb shoulder on both sides until golden brown.
- Remove the shoulder and set it aside. In the same pan, sauté the onion, garlic, and carrots until golden.
- Add the tomato paste and stir for about a minute.
- Return the shoulder to the roasting pan, pour in the wine, and let the alcohol evaporate.
- Add the broth, cover the shoulder with foil or a lid, and place it in the oven.
- Roast slowly for 3-4 hours, until the meat is beautifully tender and falls apart.
- Remove the lamb shoulder from the oven, let it rest for a while, then slice the meat.
- Strain the cooking juices and serve them as a sauce with the meat.
- Serve the lamb shoulder with vegetables and garnish with fresh parsley.
Both recipes offer a great way to enjoy the rich and intense flavor of adzhika seasoning, whether you're looking for something quick and simple or want to savor a slowly cooked, luxurious meal.
Adzhika is a traditional spice originating from the Caucasus countries, primarily Georgia and Armenia. The exact date of Adzhika's origin is not known, but the first mentions of it date back to the 19th century.
According to legend, Adzhika was invented by an Armenian monk who was seeking new ways to season his food. The result was a spicy mixture of hot peppers and other spices, which he named "Adzhika." The name Adzhika likely comes from the Armenian word "atz," meaning salt, and the Georgian word "dzhika," meaning spice.
Over time, Adzhika became popular not only in Armenia and Georgia but also in other countries such as Russia, Turkey, and Iran. Each country has its own version of Adzhika, which differs in the spices used and the ratio of ingredients.
Today, Adzhika is produced in many different variations, from mild to extremely hot. There are many recipes for making Adzhika, whether they are traditional recipes from the Caucasus or modern versions that include new ingredients and techniques.
Adzhika remains a popular spice in many parts of the world and has a strong history and tradition associated with Caucasian cuisine.
Product by: Rosmarinus s. r. o., Rudolfovská 422/122, České Budějovice
Store in a dry and dark place. The minimum shelf life date is always indicated on the packaging.